Dawna Stone

You Can Have A Better Life

Healthy Eating Tips

Veggie Omelet and Fresh Fruit Cup

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Looking for a simple way to add vegetables to your breakfast? The classic omelet is just asking for a veggie addition! Pair it with fresh fruit and you have yourself a nutritious and filling meal.

Veggie Omelet and Fresh Fruit Cup
Servings
1
Servings
1
Veggie Omelet and Fresh Fruit Cup
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Whisk eggs in small bowl, and set aside.
  2. Coat small, non-stick skillet with olive oil spray, and place over medium heat.
  3. Add tomato, onion, salt and green pepper, and sauté for 4-5 minutes, or until tender. Transfer vegetables to bowl, and wipe down skillet.
  4. Coat skillet with olive oil spray, and place over medium-high heat.
  5. Use spatula to gently fold one half of eggs over the other. Cook for additional minute.
  6. As center of omelet begins to set, add vegetables and spinach to one half of eggs.
  7. Combine fruit on plate with omelet, and serve.
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Greek Salad with Grilled Chicken

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Hold the feta and potato salad and the oh-so-loved Greek salad becomes ‘Healthy You!-approved’. Add grilled chicken for additional protein and you’ve got yourself a hearty meal.

Greek Salad with Grilled Chicken
Servings
2
Servings
2
Greek Salad with Grilled Chicken
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Prepare grill, or preheat broiler. Season chicken with salt and pepper. Grill or broil chicken for 15-20 minutes, turning once, or until no trace of pink remains. Cut chicken into strips.
  2. Combine lettuce, tomato, olives, cucumber, green bell pepper and red onion in large bowl. Toss with Healthy You! Greek dressing. Top with chicken, and serve.
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Greek Dressing
Makes about 1 cup.
Greek Dressing
Makes about 1 cup.
Ingredients
Servings:
Instructions
  1. In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the oregano, salt, and pepper. Cover with the lid and shake well before serving.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
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Magic Mango Smoothie

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Properly named the ‘Magic Mango’, this smoothie will leave you feeling refreshed and energized.

Magic Mango Smoothie
Servings
1
Servings
1
Magic Mango Smoothie
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. In a blender, combine the almond milk, orange juice, mango, banana, and ice cubes. Blend until smooth. Pour into a tall glass.
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Spinach, Walnut, and Pear Salad

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I love, love, love a simple, yet wonderful walnut and pear salad.

Spinach, Walnut, and Pear Salad
Servings
2
Servings
2
Spinach, Walnut, and Pear Salad
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. In a salad bowl, combine the spinach, fennel, pear, walnuts, onion, mushrooms, and raisins. Add the vinaigrette and toss just before serving.
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Walnut Vinaigrette Dressing
Makes 1/2 cup.
Walnut Vinaigrette Dressing
Makes 1/2 cup.
Ingredients
Servings:
Instructions
  1. In a blender or mini food processor, combine the oil, walnuts, vinegar, mustard, orange peel, garlic, salt, and pepper. Blend or process just until coarse.
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Snapper and Asparagus en Papillote and brown basmati rice

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If you are following the 14-day Healthy You program, this is the final meal of the plan– and what a way to end! Enjoy every bite of this amazing recipe!

Snapper and Asparagus en Papillote and brown basmati rice
Servings
4
Servings
4
Snapper and Asparagus en Papillote and brown basmati rice
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a saucepan over medium-high heat, bring the water to a boil. Stir in the rice, reduce the heat, cover, and simmer gently for 40 to 45 minutes, or until the kernels puff open. Fluff the rice with a fork and simmer for 5 minutes. Drain any excess liquid from the pan and set aside. Fold paper heart in half, and tightly fold over edge to form seal. Transfer to baking sheet, and bake for 15 minutes. Remove from oven, and let stand for 5 minutes. Serve in parchment.
  2. Meanwhile, preheat the oven to 375ºF.
  3. Cut 4 sheets of parchment paper, each approximately 18" × 12". Fold the parchment in half the long way. Using scissors, cut a large heart out of each piece of paper, beginning the cut on the fold.
  4. Season both sides of the fish lightly with salt and pepper. Place 1 fillet on one half of a parchment heart, leaving at least a 1" border. Drizzle with one-quarter of the oil and top with 6 asparagus spears and a few lemon slices. Sprinkle with one-quarter of the dill or parsley. Fold the other side of the heart over the fish and twist the edges together to make a seal. Fold the bottom edge under the packet to keep it from opening during cooking. Repeat with the remaining ingredients.
  5. Transfer the packets to 2 baking sheets and bake for 12 to 15 minutes. Using oven mitts or tongs, transfer the packets to 4 plates. Be sure everyone is at the table to open their packet with scissors. Take care because the steam is hot. Serve with the rice.
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Vegetable Scramble and Oatmeal

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Traditional scrambled eggs are calling for the addition of veggies. Add spinach, tomatoes and onion to the mix and the meal becomes more than ordinary.

Vegetable Scramble and Oatmeal
Servings
1
Servings
1
Vegetable Scramble and Oatmeal
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Eggs: In a bowl, whisk together the eggs, salt, and pepper and set aside. Coat a small nonstick skillet with the oil and heat over medium heat. Cook the onion, stirring frequently, for 2 to 3 minutes, or until translucent. Add the spinach and tomatoes and cook for 2 minutes, or until the spinach is wilted. Pour the reserved eggs over the vegetables. Gently stir and cook the eggs and vegetables for 1 to 3 minutes, or until desired doneness.
  2. Oatmeal: In a saucepan over medium-high heat, bring the water to a boil. Add the oats, cover, and reduce the heat to low. Cook, stirring occasionally, for 10 to 20 minutes. The length of time needed to cook the oats depends on the type of oats and how chewy you like them. Steel-cut oats take longer than rolled oats. Remove the covered pan from the heat and let it sit for a few minutes before serving.
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